This is excellent with basmati rice and a salad. I like to add papaya or mango and fresh mint and cilantro to the salad.
- 2 lbs of Lamb, cut into kabob size pieces
- Marinade
- 1 C yogurt, any kind (vegan works well)
- 1/4 C red wine vinegar
- 4 garlic cloves, smashed
- 2 tsp peeled, grated fresh ginger
- 1 T cumin
- 1 T Bengal spice blend
- 2 tsp sea salt, or to taste
- 1/2 tsp chili powder
- 1/2 tsp black pepper
- 1/8 tsp cayenne
- 1/2 tsp turmeric, optional
Place all the marinade ingredients into a large zip lock bag and mix well by squeezing the outside of the bad with your hand. Add lamb, seal bag securely and refrigerate overnight. Grill on skewers or simply in pieces on the grill until desired doneness, rare, medium.